202-120 2nd Ave N
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : the Saskatchewan Health Authority
11 juin 2026
Non conformePest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Lighting: Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
Finishing Materials: Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Ce restaurant a été inspecté 5 fois depuis le 23 octobre 2024, avec 2 résultats conformes, 3 résultats non conformes et 1 fermeture au dossier.
4 infractions
Pest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Lighting: Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
: Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Ce dossier provient de la Saskatchewan Health Authority, via le portail provincial Inspection InSite. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Les inspections en Saskatchewan sont enregistrées comme « In Compliance » (Conforme), « Not in Compliance » (Non conforme) ou Fermé. « In Compliance » signifie qu'aucune infraction n'a été relevée lors de la visite. « Not in Compliance » signifie que des problèmes ont été constatés et que l'exploitant doit les corriger, avec une réinspection prévue. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
8 infractions
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Finishing Materials: Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Lighting: Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
Manual Dishwashing: Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Aucune infraction
Aucune infraction
2 infractions
Temperature Control - Cooling, Thawing and Refrigeration Not In Compliance
Mechanical Dishwashing: Iodine sanitizing solution concentration is not between 12.5 and 25 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iv of the Public Eating Establishment Standard.